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Monday, 6 October 2008

Vegan Pumpkin Pie!

Just in time for Thanksgiving. Here is a quick and super easy pumpkin pie recipe, that's sans dairy, eggs and nuts. Pour the mixture into a gluten free pie crust and it's also gluten free! I made this pie last weekend for an early Thanksgiving celebration, and everyone loved it. I don't even think my family realized there was tofu in it ;)

Preheat the oven to 350°F. Combine the following ingredients in a blender until smooth:

¾ lbs. tofu

1 16 oz. can of pumpkin

1 ½ tsp. cinnamon

¾ tsp. ground ginger

½ tsp. nutmeg

1 tsp. salt

1/3 cup oil (I use extra virgin olive oil, but any kind is fine)

1 tsp. vanilla extract

1 cup light brown sugar

1 ½ tbsp. molasses

You can add more/less of the tofu to get the desired consistency. Pour the mixture into an unbaked pie crust (make sure you read the ingredients to make sure it's vegan). Bake for 1 hour. Let the pie cool completely, and then chill in the refrigerator. Cheers to vegcooking.com for the recipe.

3 comments:

Hey Vegan Grrl! Thanks for your comment. I'm always so excited when someone takes the time to comment on a post.

No, I haven't tried using pumpkin spice because I didn't have any on hand that day. The pie was made with pretty much ingredients I already had around the house (I had to go out and buy a pie crust though) ;)

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